Peanut Butter Choclate Pie

Ingredients
1 cup peanut butter
¾ cup butter
3 cups confectioners' sugar
2 (8-inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Directions

Step one

Combine butter and peanut butter in a medium, microwave-safe bowl. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until mixture resembles a soft dough. Spread mixture into two prepared pie crusts.

Step two
Mix milk with instant pudding in a small bowl; pour over peanut butter mixture in each crust. Chill until firm.

Step Three
Top pies with whipped topping when ready to serve.

https://www.allrecipes.com/recipe/9342/chocolate-peanut-butter-pie/

Chocolate Peanut Butter Lasagna

Ingredients

Crust:

• 2 ¼ cups chocolate graham cracker crumbs
• ½ cup unsalted butter-melted

Peanut Butter Layer:

• 8oz. brick-style cream cheese-room temperature
• 1 ¼ cup peanut butter (do not use natural or other too runny types of peanut butter)
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 cups Cool Whip-thawed (or homemade whipped cream whipped to very stiff peaks)

Chocolate Pudding Layer:

• 2 x 3.9 oz chocolate instantpudding
• 2 ¾ cups wholemilk

Topping:

• 3 cups Cool Whip (or homemade whipped cream)
• 2–3 tablespoons peanut butter-melted
• Reese’s Pieces
• Reese’s cups-chopped

Instructions

1. To make the crust, stir together chocolate graham cracker crumbs and melted butter until all crumbs are evenly moistened. Press the mixture into the bottom of 9 x 13 glass dish. Pace in the freezer whle making the filling.
2. To make the peanut butter layer beat together softened cream cheese, vanilla and powdered sugar. Add peanut butter and mix well. Mix in 2 cups whipped cream. Spread over the crust. Place in the freezer while making next layer.
3. Whisk together chocolate pudding mix and milk. Spread over peanut butter layer. Place in the freezer for 10 minutes.
4. Spread whipped topping over the pudding layer. Drizzle with melted peanut butter and garnish with chopped Reese’s and Reese’s pieces candies.

https://omgchocolatedesserts.com/chocolate-peanut-butter-lasagna/print/12957/

Chocolate Lasagna

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
12 ounce tub Cool Whip, divided
2 of the 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chip

Directions

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.